Ginger white stock 300ml
The perfect combination of ginger and white dashi
Shokunin Shoyu No. 3030
This one bottle will change your cooking!
As a ginger lover, I was attracted by the word "ginger" on the package and picked up Yamashin Brewery's Ginger White Dashi.
The moment I poured a little on my cold tofu, I immediately thought, "Wow, this might be good." The elegant and deep flavor is well-balanced, with the ginger flavor being strong yet not overpowering. The refreshing spiciness and aroma of the ginger spread throughout my mouth, making my usual cold tofu taste so much better.
Here are three great points!
① Authentic flavor, not bland
The moment you put the ginger white dashi in your mouth, you can clearly taste the refreshing spiciness and aroma of ginger.It is not too spicy, and has a refined finish that does not interfere with the food.
I use ginger often, and with this white dashi, I can easily enjoy the authentic taste of ginger without having to go to the trouble of grating fresh ginger. This ginger-rich white dashi really whets the appetite, especially in the summer when appetites tend to drop. If you're a ginger lover, you'll definitely be pleased with the authentic ginger flavor.
②The trio of dried sardines, mackerel, and bonito
This white dashi has a strong ginger flavor, but the base dashi is also delicious.
This umami blend of three types of seafood - dried sardines, mackerel, and bonito - is more authentic than you'd imagine. In particular, the deep richness of the dried sardines, the rich flavor of the mackerel, and the elegant aroma of the bonito are in perfect harmony. It's truly a blessing that you can easily make authentic dashi stock by simply diluting it.
3. Just dilute it and you can use it for anything
The best thing about this ginger white stock is how easy it is to use. All you need to do is dilute it with water, so even beginners can make it without any problems.
At first, I diluted the ginger little by little, cautiously, but now I've completely figured out the strength that I like best. I can adjust it freely depending on the purpose: 10 times the amount for somen noodle soup, 12-15 times for clear soup, 3-4 times for light pickles, etc. What's more, the ginger flavor adds a nice accent to any dish, transforming your everyday dishes into a class above.
\Recommended usage/
A summer staple. Just pour it over cold tofu for a restaurant-quality taste.
On a hot summer night, when you come home tired, take some tofu out of the refrigerator, and pour this ginger white dashi over it, and it becomes a wonderful dish. I always drain the tofu thoroughly and pour a little diluted white dashi over it before eating.
The refreshing spiciness of the ginger brings out the gentle sweetness of the tofu. Adding garnishes of green onions and shiso leaves enhances the flavor, making it a refreshing dish perfect for summer. It's so simple to make, yet you can enjoy the elegant taste of something you'd get at a traditional Japanese restaurant. I think it's a real bargain.
Somen If you're tired of regular noodle soup
Honestly, the taste of somen noodles changes completely depending on the dipping sauce. If you dilute this ginger white dashi stock about 10 times and use it as a dipping sauce for somen noodles, it will be delicious on another level.
It's based on white dashi, so it's lighter and more refreshing than regular mentsuyu. The ginger flavor makes the somen noodles even more refreshing, making them easy to eat even on hot days. This ginger-flavored tsuyu will get your appetite going, especially when you're feeling exhausted from the summer heat and have no appetite. Best of all, it's great that you can enjoy it easily without having to go through the trouble of adding ginger!
Surprising discovery: It's delicious when used as a marinade for fried chicken
This was a bit of an unexpected discovery. I like fried chicken with lots of ginger and garlic, so I decided to try using this ginger white dashi. I cut chicken thighs into bite-sized pieces, marinated them in the white dashi for about 30 minutes, then coated them with potato starch and deep-fried them .
I was surprised when I tried the finished fried chicken! The flavor of the ginger eliminated the fishy smell of the meat, and the umami of the dashi stock permeated the meat. What's more, the outside was crispy and the inside was juicy, giving it a refined finish that's a little different from regular fried chicken.
Winter hotpot will warm your body
Hot pot made with this ginger white dashi is the perfect way to warm yourself up on a cold winter's night. I often make mizutaki-style hot pot, and instead of kelp stock, I dilute this white dashi with water to use as the hot pot broth. The warming effect of the ginger makes you feel your body warm up even as you eat. It goes particularly well with Chinese cabbage, tofu, and chicken, and it brings out the sweetness of the vegetables.
If you make rice porridge at the end of the hot pot, the rice will have a gentle flavor with a hint of ginger, which is also delicious! Another great thing about this dish is that it warms your body from the inside out and helps you sleep soundly after eating it.
Recommended for people like this!
For everyone from ginger lovers to cooking beginners
・People who like ginger dishes ・People who want to easily enjoy authentic flavors ・People who are prone to cold and want to warm up their bodies ・People who want to expand their cooking repertoire
Text: Miho Matano (Shokunin Soy Sauce)
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